PREPARATION:

Place salmon fillet into a 10" non-stick skillet combine grape juice, 1 cup water and potato roaster seasoning, then pour over salmon. Bring to a boil, then simmer 15 minutes until salmon flakes with a fork, turning if necessary to cook both sides evenly. Remove salmon from pan and let rest. In a 2 1/2quart saucepan, bring 3 1/3 cups water to a boil with 1/2 teaspoon salt. Add contents of both boxes rice pilaf; cover pan, reduce hat to simmer and cook for 15 minutes until rice is tender. Mince garlic and place into a 2-quart saucepan. Combine teriyaki sauce, honey and 1/4 teaspoon black pepper; pour over garlic and bring to a boil. Cook over medium-low heat, stirring frequently for 5 minutes. Peel grapefruit and cut into segments. Flake salmon and add to teriyaki sauce; gently combine. Mix together rice pilaf and grapefruit slices; place onto a serving platter and top with salmon. Serve immediately.